INGREDIENTS

INSTRUCTIONS

Pre heat oven to 375
1 . Break chocolate in small pieces and melt in a double boiler with the
coffee
2. Off the the heat , stir in the egg yolks, one by one, 2/3 of the sugar
mixed with the cornstarch, and the vanilla
3. Whip the whites until they form soft peaks
4. Add the rest of the sugar, to the whites and whip until very firm.
5. Butter a 6" souffle mold and sprinkle with the granulated sugar. Set
aside
6. Fold whites into chocolate mixture.
7. Pour batter into mold 2/3 full.
8. Bake 25 to 30 minutes
9. Sprinkle confectioner sugar on top and serve at once with a creme
anglaise or creme anglaise flavored with mint
Creme Anglaise
4 cups milk 6 egg yolks 1 cup sugar 1 vanilla bean
Whip the egg yolks with the sugar until very light. Meanwhile, bring the
milk and vanilla bean to a boil. Pour the boiling milk into the yolks and
whip just to combine. Return to heat and stir with a wooden spoon over very
low heat until the ceam coats the spoon. It will thicken further once it's
cool.
Note: If you feel insecure about it, you may stir a tsp cornstarch into the
cram to thicken it.
To make the mint sauce, substitute mint leaves for the vanilla. Let cool
and strain.
Per serving: 1909 Calories; 37g Fat (17% calories from fat); 32g Protein;
368g Carbohydrate; 1114mg Cholesterol; 445mg Sodium
Recipe by: ELLE, fiches , Miriam Podcameni Posvolsky
From The Chocolate Archives, Dec 1997, http://www.choco.com

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